(serves 4 as a side dish, or 2 as a main course)
3 medium beets
2 tsps balsamic vinegar
handful wild rocket
handful wild sorrel leaves
handful goats cheese in dice
1/4 red onion, diced
handful chives, chopped long
1 tbsp chilli oil
juice of 1/2 lemon
fresh black pepper and sea salt to taste
Roast the beets by wrapping them, in a group, in foil and cooking in a very hot oven (425F) for an hour and a half. Leave them in the foil on the counter for 10 minutes or so before unwrapping and slipping the skins off (this time lapse allows the beets both to cool and to let go their skins by steaming).
Dice the beets and sprinkle with the vinegar.
Arrange the rocket and sorrel on a pretty place and pile the beets on them. Scatter with goats cheese, onion, and chives, and sprinkle the chilli oil and lemon juice on top.
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